Mini Lasagna Timbales with Zucchini and Speck

Name: Mini Lasagna Timbales with Zucchini and Speck
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6 Portionen
Ingredients: 300 g Flour; 3 piece Eggs; 1 piece Egg yolk; Extra virgin olive oil (EVO); 1 pinch Salt; 500 ml Milk; 50 g Butter; 50 g Flour; 1 pinch Salt; 1 pinch Black pepper; 1 pinch Nutmeg; 300 g Zucchini; 150 g Smoked scamorza; 100 g Diced speck; 1 piece Shallot; 30 g Grated Parmesan; 1 pinch Salt; 1 pinch Pepper; Extra virgin olive oil (EVO)

Pastry

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Cook Time

1 h 20 min

Servings

Difficulty

Easy

Prep Time

40 Min

This Thermomix® recipe for Mini Lasagna Timbales with Zucchini and Speck is ready in 1 h 20 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These mini lasagna timbales are a delicious and original idea for an appetizer or brunch. The fresh egg pasta, prepared with the Thermomix®, contains a creamy filling of béchamel, sautéed zucchini, crispy speck and smoked scamorza. The result is a delicious and flavorful morsel, perfect for impressing your guests. The preparation is quick and easy, also ideal for those who do not have much experience in the kitchen. A fun alternative to classic lasagna, which will win everyone over at the first taste. Excellent served hot or warm, perhaps accompanied by a fresh salad.

Ingredients (19 ingredients)

300 g Flour
3 piece Eggs
1 piece Egg yolk
Extra virgin olive oil (EVO)
1 pinch Salt
500 ml Milk
50 g Butter
50 g Flour
1 pinch Salt
1 pinch Black pepper
1 pinch Nutmeg
300 g Zucchini
150 g Smoked scamorza
100 g Diced speck
1 piece Shallot
30 g Grated Parmesan
1 pinch Salt
1 pinch Pepper
Extra virgin olive oil (EVO)

Preparation (10 steps)

Preparation of the egg pasta

Thermomix® Setting

3 min/Modalità Spiga

Put 300g of flour, 3 eggs, 1 egg yolk, a pinch of salt and a few drops of extra virgin olive oil in the bowl. Knead for 3 Min./Dough Mode.

180

Resting the pasta

Wrap the pasta in cling film and let it rest in the refrigerator for at least 30 minutes.

Preparation of the zucchini filling

Thermomix® Setting

3 Sec./Speed 5

Insert 1 shallot cut in half into the bowl and chop for 3 Sec./Speed 5. Gather on the bottom with the spatula.

Brown the shallot

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tablespoons of extra virgin olive oil and cook for 3 Min./120°C/Speed 1.

180

Adding the zucchini

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 300g of diced zucchini, salt and pepper. Cook for 5 Min./120°C/Speed 1.

300

Preparation of the béchamel

Thermomix® Setting

2 min/122°F/Speed 2 50

Put 50g of butter in the clean bowl and melt for 2 Min./50°C/Speed 2.

120

Adding the flour

Thermomix® Setting

2 min/212°F/Speed 2 100

Add 50g of flour and cook for 2 Min./100°C/Speed 2.

120

Completing the béchamel

Thermomix® Setting

8 min/194°F/Speed 3 90

Add 500ml of milk, salt, black pepper and nutmeg. Cook for 8 Min./90°C/Speed 3.

480

Assembling the cupcakes

Roll out the egg pasta and make 12 circles. Blanch them for less than a minute in boiling salted water. Grease a 6 cupcake mold. Place a square of pasta in each cavity. Put a little béchamel on the bottom, a tablespoon of zucchini, diced speck and scamorza. Superimpose a disc of pastry and continue until all the ingredients are used up. Sprinkle the last layer with 30g of grated Parmesan.